Reviewed: Oct. 18, 2009

This is the first time I ever made homemade egg noodles. I used 2 eggs instead of 4 yolks and my noodles were too dry. I added a little water but should have added more. I found this out when reading through the reviews. Which I have discovered is a best way to learn about a recipe! I cooked these in my homemade chicken noodle soup but the noodles were too stiff. I think I needed to add more liquid. Also I made these by hand. I don't have a mixer w/dough hook. I can't wait to make them again and incorporate all the suggestions I found here. BTW my soup turned out fabulous even with stiff noodles!

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MJ

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Reviewed: Sep. 17, 2009

Great recipe, just like my grandmothers. People must realize flour isn't always the same.In low humidity flour is dryer and will need more liquid, when humid less. This is true for all recipies, such as pie dough and bread. Either adding flour a little at a time or adding a very small of water at a time will work.

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MARGARHA

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Reviewed: Jun. 16, 2009

My mother and i tried this recipe the dough wouldnt come together its like this recipe review "As I followed the recipe, the dough never came together. I am a novice at cooking, so when I use a recipe, I expect that all the ingredients would be listed. They weren't. After adding two more egg yolks for a total of six the two cups of flour was just that. I had to scramble for other recipes to find out what I could use to save my egg noodles. I added 1 tbls of olive oil, water, and some egg whites. Only after adding these added ingredients the dough come together. My noodles are now in the drying stage. I only hope they turn out for my small get together to night! Very disatisfied, the beginner! "

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Chef Alex

Cooking Level: Intermediate

Home Town: Fallon, Nevada, USA

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Reviewed: Jan. 31, 2009

This recipe has the classic ingredients of "grandma's" egg noodles, but forgot the water! I had to add about 1/3 cup, then the dough formed into a ball like it's supposed to. Here's another tip: After rolling out the dough, roll it up, jelly-roll style, then you can easily cut the noodle strips. (That's how MY grandma did it!) Unroll them to dry, then boil.

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Nanner

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Reviewed: Jan. 28, 2009

very quick and easy to make. tastes great. the only thing i did different is that i cooked noodles right away, while still fresh.

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Steve

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Jan. 21, 2009

this recipie was a great start to a fabulous noodle. I had 12 leftover egg yolks from an angel food cake, so I tripled the recipie. It was not moist at all, so I added 6 tablespoons of half and half and 1 cup of milk. I am going to keep this recipie and use it again.

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Tori

Cooking Level: Expert

Living In: Urbandale, Iowa, USA

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Reviewed: Dec. 31, 2008

I didnt like it .I might have something wrong in the recipe .

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jeannie

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Reviewed: Dec. 7, 2008

Just like my granadma use to make, they are from Indiana and so this recipes makes sence now. They sell something similar in the stores called Grandma's Old Fashioned Egg Noodles but they have discontinued them. I had to revert back to the real thing. Better from scratch by far! Try using a pasta cutter and roller it make the cutting go by SUPER quick!

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Jmelyn

Cooking Level: Expert

Home Town: Brea, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 30, 2008

Not very specific I tried this recipe three times to no avail.

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Stephen

Cooking Level: Professional

Living In: Rockville Centre, New York, USA

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Reviewed: Nov. 23, 2008

I had to add water to this.

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Andi

Cooking Level: Beginning

Living In: Brazil, Indiana, USA

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Reviewed: Jun. 16, 2008

As I was making these I was singing the praises of boxed noodles. I hate to make noodles. No patience. But, sometimes you have to have homemade for the recipe. A reminder to those who are reading some of the other review, you HAVE to adjust homemade noodle recipes. Every home has different humidity, so be prepared and don't blame the recipe. Thanks for posting this one, it was nice to not have to call mom...again...to ask her for her recipe.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Mar. 24, 2008

extremely easy recipe and wonderful tasting. I never made homemade noodles before and now i've found out why these homemade noodles are far better than the packaged kind.

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linlee70

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

Like the other ratings I two had to moisten up the recipe to have it ball together. I used half the recipe in my chicken in noodles and it turned out great. The other half I froze for future use. I have used homemade noodles frozen before and my husband said he couldn't tell the difference. Probable because I don't freeze them for more than 2 or 3 months. I made a second batch while the mess was still out and froze it too. Now I have saved time for 3 more meals!!! Looking forward to purchasing a noodle cutter for future use. For now the pizza cutter will have to do.

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sunshine6078

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Reviewed: Nov. 17, 2007

As I followed the recipe, the dough never came together. I am a novice at cooking, so when I use a recipe, I expect that all the ingredients would be listed. They weren't. After adding two more egg yolks for a total of six the two cups of flour was just that. I had to scramble for other recipes to find out what I could use to save my egg noodles. I added 1 tbls of olive oil, water, and some egg whites. Only after adding these added ingredients the dough come together. My noodles are now in the drying stage. I only hope they turn out for my small get together to night! Very disatisfied, the beginner!

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Marty

Cooking Level: Beginning

Living In: Rogers, Arkansas, USA

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Reviewed: Sep. 10, 2007

These are very similar to my grandmother's egg noodles. I used one whole egg and three yolks (like my grandmother did) and they were great.

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soma

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 22, 2006

I have to agree with JORDANBENE because I'm a Hoosier too. After many moves I've lost my Betty Crocker cookbook so I had to improvise the day before Thanksgiving. I used the recipe given and added 1/2 cup of half and half. There was still some trouble with dryness so I added about 1 tablespoon of egg white. They are drying now so I can't comment on how they will actually taste but hoping for the best. Tips are always good: If you don't own a noodle cutter, try using a pizza slicer---works fantastic. A knife is too time consuming and harder to control the noodle size. Always use your turkey broth for cooking and scrape the pan to get the good bits and pieces off----it adds loads of flavor. Happy Thanksgiving! Upate: Don't roll these out TOO thin......I did and ended up with a globby mess that barely resembeled noodles!

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Southport 1974

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Reviewed: May 9, 2006

Like many, I learned how to cook from my mom and her mom and her mom, but never have I made noodles and not used water, I am constantly trying new recipes to see how they compare to my own, but this one is probaby not one I will be repeating. I think I will stick my own. Thanks anyway, always worth a shot!!

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Mommy_Butterfly

Cooking Level: Expert

Living In: Springfield, Ohio, USA

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Reviewed: Mar. 29, 2005

This recipe was not very specific... I have never made home-made noodles before, and messed up the recipe the first time. When I re did it, it was allot better, but also had to add water... Not one of my favorite recipes!!!!

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NIKI50582

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Reviewed: Jan. 10, 2005

Very easy recipe. I added 3 egg yolk and one whole egg. It was easy dough to work with. We really enjoyed this boiled in chicken broth with shredded chicken, fresh carrots, and a few cubed potatoes. I thickened the broth after cooking with a little corn starch. Very yummy, hearty comfort food.

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DARK89

Cooking Level: Expert

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Reviewed: Nov. 19, 2004

In my home section of Indiana, homemade egg noodles are about as common as fresh-baked bread! Noodle dinners are popular community events and there is some small amount of competition as to who's are best. The recipe passed down to me through at least 4 generations can be found in "Betty Crocker's Cookbook". My family has slightly altered that recipe by using half-and-half in place of water, which creates a richer-tasting noodle. If the dough is dry and crumbly before rolling, adding egg yolks or more half-and-half will easily fix the problem. We often fix them with beef or chicken for a family dinner, and Thanksgiving without noodles in turkey broth would be unthinkable! Also, if you are a real Hoosier, you eat your noodles on top of mashed potatoes!

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JORDANBENE

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